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04 July, 2015

Almond Shortbread

Shortbread is a very simple cookie and its simplicity is what makes it so delicious. In my mind, shortbread, if flavored or altered, must use only delicate flavors to not upset the simplicity of the cookie. In Doomwyte, almond shortbread is mentioned. At first I was a little wary, since almond can be a powerful flavor in cases like almond butter. By replacing some of the flour with ground almonds, however, and adding a touch of almond extract, we can keep the delicate flavor and texture of good shortbread while adding a subtle taste of almond.

Almond Shortbread

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Yield: 16 large squares or 32 smaller rectangles

Ingredients

2/3 cup white whole wheat flour

1/3 cup ground almonds

2 tbsp cornstarch

6 tbsp butter (softened)

3 tbsp sugar

1/2 tsp almond extract

milk (maybe)

Directions

Preheat oven to 350F.

In a medium-sized bowl, whisk together flour, almonds, and cornstarch.

In a separate, larger bowl beat together butter and sugar until smooth and creamy.

Beat the almond extract into the butter and sugar.

Slowly whisk the dry ingredients into the wet until uniform. At this point, you may need to add a tablespoon of milk. You want the dough to be dry but still stick together. If you have crumbling sand dough, add milk one tablespoon at a time until the dough will stick together when squeezed.

With wet hands, press the dough into an 8"x8" pan and bake for 15 minutes, or until golden brown.

Cool on a cooling rack, then cut into slices with a sharp knife and serve.